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Oatmeal Shortbread

savorthebest.com · 2014 · 16 servings

Against 433 shortbread recipes

More butter than 93% of recipes and more salt than 89%.

See how all 433 shortbread recipes compare →

Get the method at savorthebest.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • More butter than 93% of recipes: 108% of the flour weight against the typical recipe's 81%.
  • More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.4%, about 3.5 times as much.
Butter: 108%, 94th percentileSugar: 41%, 56th percentileStarch: 0%, 42nd percentileSalt: 1.4%, 90th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 1¼ cups old-fashioned rolled oats (111 grams (or 1 cup oat flour))111 g
  • 1 ¾ cups all-purpose flour (210 grams)210 g
  • ¾ cup powdered sugar (85 grams)85 g
  • ½ teaspoon salt≈ 3 g
  • 1 cup butter ((2 sticks; 226 grams) at room temperature)226 g

flour 210 gbatter 635 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter108% · 94th percentile
  • Sugar41% · 56th percentile
  • Starch0% · 42nd percentile
  • Salt1.4% · 90th percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
25 to 30 minutes
median 18 minutes

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